Inactivation of hepatitis A virus and murine norovirus on surfaces of plastic, steel and raspberries using steam-ultrasound treatment

Rajiuddin, Sheikh Md; Vigre, Håkan; Musavian, Hanieh Sadat; Kohle, Simon; Krebs, Niels; Hansen, Tina Beck; Gantzer, Christophe; Schultz, Anna Charlotte

doi:10.1007/s12560-020-09441-1

Cited by 7 publications

(7 citation statements)

References 84 publications

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“…The surface stability of certain viruses (e.g., SARS-CoV-2, NoV, and HAV) has led to concerns of potential surface transmission throughout the food supply chain ( Bolton et al, 2013 ; González et al, 2021 ; Rajiuddin et al, 2020 ). In this study, the inactivation efficacies of selected disinfectants against surrogate MS2 on food contact surfaces were tested, to reinforce both personal and food hygiene principles during the COVID-19 pandemic.…”

Section: Resultsmentioning

confidence: 99%

“…Concurrently, hepatitis A virus (HAV) causes the highest number of foodborne invasive viral infections in humans. Its environmental persistence enables contamination of kitchen surfaces ( Rajiuddin et al, 2020 ). Indeed, the most frequent reported foodborne outbreaks resulted from NoV and HAV infections have originated from restaurants or canteens, where the kitchen surface environments and foods were contaminated by infectious food handlers ( Boxman et al, 2011 ; Fankhauser et al, 2002 ; Franck et al, 2015 ).…”

Section: Introductionmentioning

confidence: 99%

“…Indeed, the most frequent reported foodborne outbreaks resulted from NoV and HAV infections have originated from restaurants or canteens, where the kitchen surface environments and foods were contaminated by infectious food handlers ( Boxman et al, 2011 ; Fankhauser et al, 2002 ; Franck et al, 2015 ). To reduce the risk of potential surface contamination and transmission of related viruses under current COVID-19 pandemic, a number of measures, including regular surface disinfection, have been adopted by the food industry ( Aday and Aday, 2020 ; Rajiuddin et al, 2020 ).…”

Section: Introductionmentioning

confidence: 99%

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The efficacy of different sanitizers against MS2 bacteriophage introduced onto plastic or stainless steel surfaces

Chen

Lee

et al. 2022

Current Research in Food Science

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The virucidal activities of 11 prepared disinfectant solutions (active ingredients of household sanitizers) and 10 household sanitizers against bacteriophage MS2 on plastic and stainless steel surfaces were studied. Among the prepared sanitizers, 70–90% ethanol and ethanol-based disinfectants resulted in 1–2.5 log PFU/mL reductions on both surfaces. The 70% isopropanol and isopropanol-based formula reduced MS2 by 0.7–1.5 log PFU/mL on both surfaces. Other disinfectants, containing 0.1% benzalkonium chloride (BAC), 0.5% hydrogen peroxide, or 4% acetic acid, showed significant ( P < 0.05) lower log reductions (−0.17-0.55 log PFU/mL) compared with other treatments. At room temperature, the virucidal activities of 70% ethanol on plastic (1.46–1.64 log PFU/mL reductions) and stainless steel (0.84–0.93 log PFU/mL reductions) surfaces were not significantly ( P > 0.05) affected by the treatment time (30–600 s). However, 85% ethanol-treated groups showed significant ( P < 0.05) higher log reductions in 60 and 600 s treated groups (1.69–2.24 log PFU/mL) compared with those in 30 s treated groups (0.92–1.32 log PFU/mL). Their virucidal activities were further examined at low temperatures (4 and 8 °C). We observed that the surface inactivation efficacies were not affected by the low temperatures. In addition, the virucidal activities of household sanitizers revealed that sanitizers with 1.84% (pH = 12.5, ∼17,500 ppm free-chlorine concentrations) or 3% (pH = 13.1, ∼38,100 ppm free-chlorine concentrations) sodium hypochlorite (NaClO) reduced 4.15–6.23 log PFU/mL MS2 on hard surfaces after 60 s contact time. Furthermore, an approximately 1.5 log PFU/mL reduction was observed in groups treated by sanitizer H (active ingredients: 58% ethanol + 0.1% quaternary ammonium compound). Household products with BAC or organic acid resulted in −0.28-0.33 log reductions on two surfaces after 30 or 60 s treatment. Therefore, the use of ethanol and NaClO-based products should be considered as a potential surface decontamination strategy in the food industry.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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The efficacy of different sanitizers against MS2 bacteriophage introduced onto plastic or stainless steel surfaces

Chen

Lee

et al. 2022

Current Research in Food Science

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“…The results in non-porous surface tests could be more easily extrapolated to the actual usage conditions than that of the suspension test [7,8]. In these tests, we did not place a suitable positive control.…”

Section: Resultsmentioning

confidence: 99%

Olanexidine gluconate formulations as environmental disinfectants for enveloped viruses infection control

Imai

Hagi

Yamagawa

et al. 2021

Journal of Hospital Infection

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This study investigated the potential of olanexidine gluconate as environmental disinfectant against enveloped viruses in the suspension test and three non-porous surface tests. In the suspension test, olanexidine gluconate showed immediate virucidal activity. In addition, non-porous surface tests demonstrated that, although the immediate effect of aqueous formulations was weak, the final virucidal efficacy outcompeted that of ethanol for disinfection. Furthermore, the effectiveness of olanexidine gluconate persisted even after drying on environmental surfaces. This study demonstrated the potential usage of olanexidine gluconate formulations as an environmental disinfectant in the infection control of enveloped viruses.

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“…Viral infections in which the etiological factors are viruses that contaminate food can be prevented primarily by neutralizing the source of contamination during the food sanitation processes. In the context of public health, this is a significant challenge for the food industry [ 21 , 22 , 23 ]. For this reason, both deactivating the virus and maintaining high standards risk lowering the food quality characteristics, presenting a challenge for food processors.…”

Section: Introductionmentioning

confidence: 99%

Antiviral Potential of Plants against Noroviruses

et al. 2021

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Human noroviruses, which belong to the enterovirus family, are one of the most common etiological agents of food-borne diseases. In recent years, intensive research has been carried out regarding the antiviral activity of plant metabolites that could be used for the preservation of fresh food, because they are safer for consumption when compared to synthetic chemicals. Plant preparations with proven antimicrobial activity differ in their chemical compositions, which significantly affects their biological activity. Our review aimed to present the results of research related to the characteristics, applicability, and mechanisms of the action of various plant-based preparations and metabolites against norovirus. New strategies to combat intestinal viruses are necessary, not only to ensure food safety and reduce infections in humans but also to lower the direct health costs associated with them.

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Inactivation of hepatitis A virus and murine norovirus on surfaces of plastic, steel and raspberries using steam-ultrasound treatment

Cited by 7 publications

References 84 publications

The efficacy of different sanitizers against MS2 bacteriophage introduced onto plastic or stainless steel surfaces

The efficacy of different sanitizers against MS2 bacteriophage introduced onto plastic or stainless steel surfaces

Olanexidine gluconate formulations as environmental disinfectants for enveloped viruses infection control

Antiviral Potential of Plants against Noroviruses

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